As you drive towards Diu from Saurashtra, you get distracted by a particular type of tree whose branches eek out in different directions from a common trunk. Structurally it appears as
if several coconut trees have been grafted into a common trunk. These Hoka Pam trees are indeed unique and found only in this part of India.
Individual trees have 3
or more offshoots branching out in all directions. In between the
densely formed foliage on the top one can see small oval fruits, the
size of a cricket ball, hanging in bunches.
The Hoka tree (Hyphoena indica) is also known as 'doum palm' or the 'gingerbread tree', and is a native of the Nile valley in Egypt and Sudan and the riverine areas of northwestern Kenya. The tree was sacred to the Ancient Egyptians, evident from the discovery of Hoka seeds in several pharaoh's tombs.The fruit are traditionally offered at funerals.
Hoka tree and seeds are used for a variety of purposes. Egyptians use the thin dried brown rind for making molasses, cakes, and sweetmeats. Shoots of the germinated seeds are also eaten as a vegetable. In Egypt, the fruit is sold by street vendors, and is popular among children, gnawing its sweet yet sour hard fibrous flesh beneath the shiny hard crust. A herb tea of doum dates is made in Egypt and believed good for containing hypertension. It is also believed to be good for the heart.
Hoka palm trees are only found in Diu and some believe that the Portuguese bought them here. Some others believe that the western part of Gujarat (the Saurashtra region) broke away from the African mainland in the Triassic age.
In Diu, Hoka seeds are used for preparing country liquor. The outer skin of the seed is also pealed off and the softer flesh eaten raw. When we were roaming around with Hoka seeds and trying to guess how they are consumed, a shopkeeper came to our rescue. He bought a sharp knife and sliced a Hoka seed into thin layers and gave them to us to eat. We tasted the slices and smiled. The smell and flavour was almost the same as the 'Tal' that Bengalis use for preparing a whole range of delicacies like Taaler Peetha and Taler Gur. But we were not sure whether the Hoka seeds can be used for these purposes as well.
Interestingly, in Diu, there is an interesting belief around Hoka. People believe that Hoka seeds that are planted in one's own home germinate as males and do not bear fruit. These trees become female only when the seeds are planted by people in their friends home. The shopkeeper in Nagoa beach who described this vouched that it was a fact and can be tested by anyone.
We also learnt that the locals prepare excellent alcoholic drinks from Hoka. Known as 'Tadi' they are consumed by the locals. We were however warned by some localities that the Tadi cannot be guaranteed for purity and it could also contain methyl alcohol, which is fatal for humans. This spurious preparation has been more alarming in recent years when some commercial sellers, in order to meet the surging demand, cut down on the tedious process of natural fermentation, often trying to speed up the process, for quick returns.
We tried to break a few Hoka seeds but failed to do so. The seed is very hard and difficult to break, perhaps on the reasons that compelled us to pick up a few Hoka seeds for our journey back to Delhi, in the hope of trying to break them during the weekends.
As a holiday destination Diu has its own charm but the presence of Hoka Palm makes it perhaps an unique destination in the Indian subcontinent. The natives of Diu or the usual naive traveler may see these trees as just another variant but for us it means so much, the least an index that distinguishes Diu from the plethora of destinations that are scattered in this part of the world.
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| The Hoka trees lining up the roadside as you enter Diu |
The Hoka tree (Hyphoena indica) is also known as 'doum palm' or the 'gingerbread tree', and is a native of the Nile valley in Egypt and Sudan and the riverine areas of northwestern Kenya. The tree was sacred to the Ancient Egyptians, evident from the discovery of Hoka seeds in several pharaoh's tombs.The fruit are traditionally offered at funerals.
 |
| The Hoka trees full of ripe Hoka seeds |
Hoka tree and seeds are used for a variety of purposes. Egyptians use the thin dried brown rind for making molasses, cakes, and sweetmeats. Shoots of the germinated seeds are also eaten as a vegetable. In Egypt, the fruit is sold by street vendors, and is popular among children, gnawing its sweet yet sour hard fibrous flesh beneath the shiny hard crust. A herb tea of doum dates is made in Egypt and believed good for containing hypertension. It is also believed to be good for the heart.
 |
| The Hoka Palm Seed |
Hoka palm trees are only found in Diu and some believe that the Portuguese bought them here. Some others believe that the western part of Gujarat (the Saurashtra region) broke away from the African mainland in the Triassic age.
In Diu, Hoka seeds are used for preparing country liquor. The outer skin of the seed is also pealed off and the softer flesh eaten raw. When we were roaming around with Hoka seeds and trying to guess how they are consumed, a shopkeeper came to our rescue. He bought a sharp knife and sliced a Hoka seed into thin layers and gave them to us to eat. We tasted the slices and smiled. The smell and flavour was almost the same as the 'Tal' that Bengalis use for preparing a whole range of delicacies like Taaler Peetha and Taler Gur. But we were not sure whether the Hoka seeds can be used for these purposes as well.
Interestingly, in Diu, there is an interesting belief around Hoka. People believe that Hoka seeds that are planted in one's own home germinate as males and do not bear fruit. These trees become female only when the seeds are planted by people in their friends home. The shopkeeper in Nagoa beach who described this vouched that it was a fact and can be tested by anyone.
We also learnt that the locals prepare excellent alcoholic drinks from Hoka. Known as 'Tadi' they are consumed by the locals. We were however warned by some localities that the Tadi cannot be guaranteed for purity and it could also contain methyl alcohol, which is fatal for humans. This spurious preparation has been more alarming in recent years when some commercial sellers, in order to meet the surging demand, cut down on the tedious process of natural fermentation, often trying to speed up the process, for quick returns.
We tried to break a few Hoka seeds but failed to do so. The seed is very hard and difficult to break, perhaps on the reasons that compelled us to pick up a few Hoka seeds for our journey back to Delhi, in the hope of trying to break them during the weekends.
As a holiday destination Diu has its own charm but the presence of Hoka Palm makes it perhaps an unique destination in the Indian subcontinent. The natives of Diu or the usual naive traveler may see these trees as just another variant but for us it means so much, the least an index that distinguishes Diu from the plethora of destinations that are scattered in this part of the world.
Hoka...what a name?
ReplyDeleteSurely sounds funny but the palm is full of nutrients and energy.
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